Japanese risotto with mushrooms & scallions

For ➋

80 cl water

1 tbs miso* 

1 tbs extra-virgin olive oil 

100 g sushi or other short-grain rice 

10 cl sake 

salt & freshly ground black pepper 

150 g enoki or shimeji mushrooms 

50 g chopped scallions 

25-50 g kaiware daikon sprouts**

2 tbs olive oil

Combine 1 tbs miso with the water and bring to a boil. Reduce the heat and simmer the stock. 

In a large saucepan, heat the olive oil over medium-high heat. Add the rice, stirring constantly in one direction, until well coated. Remove the pan from the heat and add the sake. Return to the heat and stir constantly in one direction until all of the liquid is absorbed. 

Add the stock in 10 cl increments, stirring constantly until the liquid is absorbed with each addition (about 12-15 m)***.   Season with salt and pepper. 

Meanwhile stir-fry the mushrooms and scallions in 1 tbs of oil. (about 5 m). Add some mirin if you want. The last 2 m add the sprouts.

Spoon into serving bowls. Garnish with the mushrooms, scallions, and sprouts and serve.

*or vegetal stock

**or sliced daikon

***or pour the warm miso stock on the rice, bring to a boil, cover with a lid and let cook on moderate heat for 12-15 m.

Read tip on risotto making.

Ginger salmon

For ➋
250 g daikon radish
15 g (½ tbs) ginger, grated
1 tbs rice vinegar
1 tbs soy sauce
2 ts sugar
¼ ts salt
450 g salmon
1 tbs potato starch
½ tbs toasted sesame seeds
sprouts, for garnish

Grate the daikon into a fine mesh sieve, pressing on the grated daikon to squeeze out as much liquid as you can. Set the daikon aside.
To make the dressing, whisk together the ginger, rice vinegar, soy sauce, sugar and salt.
Bring a pot a pot filled with about 3 quarts of water to a boil. Prepare a bowl of ice water.
Remove the skin and any bones from the salmon and cut into bite-size pieces.
Put the salmon in a tray in a single layer and then add half the potato starch into a small fine mesh sieve (such as a tea strainer). Tap to dust the salmon evenly with potato starch. Flip the salmon over and repeat with the remaining starch.
When the water comes to a boil, add the salmon all at once and then give it a quick stir. Boil for 20 s and then turn off the heat. Let the salmon poach for about 2 m or until it flakes easily.
Transfer the salmon to the ice water using a slotted spoon and chill.
When the salmon has chilled transfer the salmon to a wire rack lined with a few sheets of paper towels.
Add the salmon to the dressing along with the sesame seeds. Toss to coat evenly.
Plate the salmon and then add the grated daikon to the remaining dressing in the bowl and stir to evenly combine. Mound the seasoned daikon atop the salmon and then garnish with chopped scallions or fresh sprouts, like broccoli sprouts, and some extra toasted sesame seeds.

Chicken with sea vegetables & noodles @ wok

For ➏
1 kg boneless, skinless chicken thighs or breast, cut into 3 cm strips
marinade:
2 tbs tamari (Japanese soy sauce)
2 tbs freshly squeezed lime juice
3 cloves garlic, minced
1½ tbs peeled, coarsely chopped fresh ginger
2 ts ground coriander
1 ts sugar
¼ ts crushed red pepper flakes, more or less to taste
wok:
2 x 50 g packages transparent noodles (mung bean noodles, Saifun, or Harasame)
5 tbs dried arame seaweed (or other sea vegetable, fresh or dried)*
2 tbs canola oil
1 medium yellow onion, finely sliced
400 g broccoli crowns, separated
250 g fresh shiitake mushrooms, stems discarded, caps thinly sliced
1 red bell pepper, seeded and thinly sliced
1 bunch green onions, both white and green parts, coarsely chopped
50 g sunflower sprouts or bean sprouts

Whisk together tamari, lime juice, garlic, ginger, coriander, sugar and pepper flakes in a medium bowl.

Place chicken in marinade, coating it completely. Cover and marinate in the refrigerator for 1 h or overnight.

Soak noodles in a bowl with enough cold water to cover them for about 15 m.

In a separate bowl, soak arame with enough cold water to generously cover. It will triple in volume, add more water if needed. Set aside.

Meanwhile, soak noodles in a bowl with enough hot water to cover them for about 5 m. Test noodles. They should be al-dente. If more soaking time is needed, continue to retest every few minutes to desired tenderness. Drain noodles and set aside.

Heat oil in a large skillet or wok over high heat, add onion and sauté for about 2 m.

Lift chicken out of marinade, reserve marinade for later use. Add chicken to the skillet and sear until just browned, about 4 m. Add broccoli, mushrooms, bell pepper, green onion, reserved marinade, and 25 cl of water. Stirring frequently, sauté until tender and bright in color, 3 to 5 m.

Drain arame, discarding liquid. Add arame and sprouts to the skillet. Toss to incorporate.

Serve immediately with noodles.

*The arame must be soaked in water and will triple in volume. When using fresh sea vegetables, use the same amount as the expanded arame. It might be necessary to cook them.

Arame ( is a species of kelp best known for its use in Japanese cuisine. It is one of many species of seaweed used in Japanese dishes.